姜酚类化合物的稳定性及其抗氧化性能研究

Research on stability and antioxidant activity of gingerols

以生姜为原料，采用超临界CO2萃取姜酚类化合物。在强酸性条件下姜酚类化合物脱水成姜烯酚后，与甘氨酸加成生成姜烯酚一甘氨酸复合物以增强姜酚类化合物的稳定性。用紫外分光光度法和差分脉冲伏安法对姜烯酚一甘氨酸进行研究。结果表明：紫外分光光度法测定姜烯酚．甘氨酸，最大特征吸收峰在230、280nm处，吸光度比值为1．776；差分脉冲伏安法测定姜烯酚一甘氨酸，以玻碳电极为工作电极，在pH=2～8的范围内，姜烯酚一甘氨酸的电化学活性随着pH的降低而减弱；姜烯酚-甘氨酸对N，N-二苯基N’-苦味基肼基自由基（DPPH·自由基）具有良好的清除作用，其对DPPH·自由基的清除率随计量的增加而增加，当加入量为0．125mg时，其清除率为81．8％。研究发现，姜烯酚-甘氨酸对DPPH·自由基的清除能力高于甘氨酸。

The gingerols from ginger were extracted with supercritical CO2 fluid extraction. The gingerols is ex- tremly unstable in strong acid, and can dehadrate to be shogaol, while shogaol can take the addition reaction with glycine to form the shogaol-glyeine so as to enhance the stability of gingerols. Shogaol-glyeine was analysed by UV spectrophotometrie method and differential pulse voltammetry in this paper. The results showed that there were the maximum absorption at 230 nm and 280 nm wavelengh （ A230 ： A280 is about 1. 776） in the UV spectrophotome- try. The determination of shogaol-glyeine was performanced with differential pulse vohammetry. It was found that the electrochemistry activity was enhanced when pH was from 2 to 8 under the glassy carbon work electrode. Shog- aol-glycine has higher scavenging activity. The scavenging ratio was improved with the increasing of the shogaol-gly- eine, the ratio was 81.8% when the addition was 0. 125 rag. It was found that the free radical scavenging capacities of the the shogaol-glyeine had higher than that of glyeine.